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5 from 1 vote

Baked Thai Chicken Wings

Prep Time25 mins
Cook Time50 mins
Total Time1 hr 15 mins
Course: Chicken and Poultry
Author: Good Dinner Mom


  • Creole Seasoning-
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoons black pepper
  • 1 tablespoons onion powder
  • 1 tablespoon cayenne
  • 1 tablespoon oregano
  • 1 tablespoon thyme
  • Thai Wing Sauce-
  • 1 jalapeno diced ( add seeds and ribbing depending on heat that you want)
  • 3 limes juiced
  • 1/2 cup sugar
  • 1/4 cup soy sauce
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon ginger grated
  • 1 teaspoon garlic minced
  • Peanut Sauce-
  • 1/2 cup chunky peanut butter
  • 1/2 cup hot water add more to desired consistency
  • 1/4 cup low sodium soy sauce
  • 1 teaspoon grated fresh ginger
  • 1 Tablespoon fresh lime juice
  • 1 Tablespoon honey
  • 1/2 teaspoon crushed red pepper flakes or more, to taste
  • For the Chicken-
  • 24 chicken drummettes
  • 2 tablespoons olive or avocado oil
  • 1 tablespoon creole seasoning recipe included for homemade, may use purchased as well
  • 1/2 tablespoon black pepper
  • 1/2 tablespoon garlic powder
  • 1/2 tablespoon onion powder
  • 1/2 tablespoon chili powder
  • 2 or 3 limes quartered for serving


  • First make the Creole seasoning and dipping sauces:
  • Creole Seasoning-
  • In a small bowl, combine all ingredients for the Creole Seasoning and mix well. You will have extra not needed for this recipe. Store it in an air-tight container for up to 6 months. (Great for seasoning any meat and even vegetables)
  • Thai Wing Sauce-
  • For the Thai wing sauce, place all ingredients into a small sauce pan. Bring to a boil over medium-high heat, lower heat to simmer and cook for approximately 10 minutes, reducing volume by about one third. After sauce is reduced, place all but about 1/4 cup in a small dish. Reserve the 1/4 cup for basting.
  • Peanut Sauce
  • While Thai wing sauce is simmering, using a medium bowl, combine all ingredients for the peanut sauce. Whisk until smooth. If desired, heat in microwave for about 30 seconds to soften peanut butter, if lumpy. Once combined and smooth, set aside while wings get baked.
  • To bake the wings-
  • Preheat oven to 375F degrees. Place oven rack in center position.
  • Trim 24 chicken drummettes of excess skin (I like to remove as much of the loose skin as I can. They won't be skinless). Place the drummettes in a large gallon plastic ziplock bag.
  • Drizzle the olive oil over chicken. Combine creole seasoning, black pepper, garlic powder, onion powder and chili powder. Toss seasoning over chicken and olive oil. Close bag and shake until chicken wings are completely covered with seasonings.
  • Arrange chicken on a broiler pan in a single layer. Bake 40 minutes, turning after 20 minutes.
  • After baking time is done, turn oven to broil.
  • Using a pastry brush, spread the reserved 1/4 cup of Thai wing sauce over the chicken. Don't worry, this will not make them too hot. Turn chicken over and baste other side.
  • Place chicken under broiler and watch closely. Just broil for about 5 minutes, to help seal in the sauce.
  • Serve chicken with both sauce options, served in a small dish with spoons for drizzling. Serve lime slices on the side.